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Thyme Roasted Mushrooms with Millet Polenta

This simple yet delicious meal recipe was shared in my first newsletter, sent out last Friday, and since is almost time for the next newsletter, I share it here for easy reference. This meal was inspired by the October issue of Bon Appétit magazine. They always have great ideas for seasonal meals and I love making some of them Plant Paradox compliant.

A lectin-free dinner that feels like home

I love mushrooms and polenta but for obvious ‘lectin-free reasons’ corn flour polenta is not an option in our home. Fun fact: I grew up eating polenta, which is a traditional daily dish in Romania, served as an accompaniment for the every-day Romanian stew. Mushrooms and thyme are also staples in Romanian cuisine, so this meal felt pretty familiar. I enjoyed much roasting the mushrooms, make sure you get the edges crispy by broiling them at the end, it makes for an amazing umami flavor.

Millet can be tricky. It has to be a good quality but I’m not sure yet what makes a good quality millet. At first when I tried millet I would always have grains in the batch that would stay crunchy, I even heard someone saying that the whole batch of millet didn’t soften after 20 minutes of boiling in x4 times the liquid. My last experience was perfect, I bought it from the bulk section at Whole Foods and it worked nicely for this dish. As per millet flour, sometimes used to make polenta, I tried it and it was a failure. I don’t like the texture, and it tastes bitter, so I totally recommend using the grains.

Enjoy, possibly with a glass of red.

Thyme Roasted Mushrooms with Millet Polenta

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By Claudia Curici Serves: 2
Prep Time: 15 minutes Cooking Time: 35 minutes

An easy and warming lectin-free dinner idea.

Ingredients

  • FOR THE ROASTED MUSHROOMS
  • 1.5 lbs mixed mushrooms (I used oyster and mini portobello, but you can use a more diverse mix)
  • few springs of fresh thyme plus more for serving
  • 6 garlic cloves, unpeeled and slightly smashed
  • Himalayan pink salt
  • pepper
  • extra virgin olive oil
  • FOR THE MILLET POLENTA
  • 1/2 cup millet (grains, not flour)
  • 2 cups water
  • 1/2 tsp iodized sea salt
  • 1 or 2 tsp French butter
  • a small handful of grated Pecorino Romano

Instructions

1

TO MAKE THE ROASTED MUSHROOMS: Wash and pat dry the mushrooms and cut them in medium chunks. Add them to a large baking sheet, add salt, pepper, thyme, garlic and extra virgin olive oil, toss and mix. Bake, on the upper rack, at 350F for about 25 minutes, and broil for another 5-7 minutes at 400F. While the mushrooms are in the oven, you will make the polenta.

2

TO MAKE THE MILLET POLENTA: Heat a stainless steel sauce pan (about 3QT) on medium heat and add the dry millet. Slightly roast the millet in the dry pan until it becomes fragrant (make sure you stir continuously so it doesn't burn). When you start to smell the millet being roasted add the water (being careful with the hot pan, a lot of steam will be released). If you see impurities coming to the surface, check the water level, throw that water away and replace with a new one. The reason I don't wash it first is because I like to roast the grains first when they are dry. And I don't always throw the water but if I see too many impurities in the water I do it. Add the salt and cook on low to medium heat until all the water is absorbed, it will take about 20-25 minutes (stir regularly). Transfer to an oven resistant dish, add the butter and half of the cheese and mix. Add the rest of the cheese on top and broil at 425F for about 5 minutes.

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7 Comments

  • Reply
    Liz
    November 3, 2018 at 1:08 pm

    I made this and it was to die for. I’m so glad I experimented with millet because of this recipe. It’s a great replacement for polenta, and really was just so delicious!! 🙂

    • Reply
      Claudia
      November 3, 2018 at 5:40 pm

      Yay, so happy you loved it <3

  • Reply
    Mihaela
    November 7, 2018 at 9:35 am

    buna Claudia ..si eu sunt din România am găsit site-ul tău si m-a bucur ..foarte folositor .Eu locuiesc in Mexic …

    • Reply
      Claudia
      November 8, 2018 at 8:41 pm

      Buna Mihaela, si la multi ani de ziua numelui (si eu sunt Mihaela). Ma bucur mult ca ai gasit site-ul si ca iti foloseste. Esti cumva si pe Instagram?

  • Reply
    Tammy
    November 10, 2018 at 4:54 pm

    Hello, the aromas from this recipe were divine! Unfortunately, the mushrooms were so wet in the oven. I’ve been broiling them now for 20 minutes so the water evaporates. Can’t wait until they get crispy. I used a combination of baby bellas, shitaki, and oysters. I wonder if the oysters are too water-laden? In the end, they turned out wonderfully! Did the mention the scent that filled the home? Thank you 🙂

    • Reply
      Claudia
      November 11, 2018 at 9:00 am

      Hi Tammy, yes you are right, the roasted mushrooms with thyme smell divine. I think out of all the mushrooms types you use, oysters give a special flavor and texture to this dish, so I would keep them. Bellas are possibly more watery, did you dry them well before cooking? But it’s ok anyway, depending on the types you use you can adjust the cooking time and temperature, or as you did, keep them more under the broiler. Thank you for letting me know, I’m happy you enjoyed this dish. xx

  • Reply
    Tammy
    November 10, 2018 at 4:56 pm

    Oh, I forgot to mention… I used waterless cookware to cook the millet. I toasted it, pured the 2 cups of water in carefully, covered, turned the heat down to low, and the water absorbed just fine into the millet. Maybe a bit of pressure cooking helped it?

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